How to make it

  • For Pastry:
  • Heat oven to 350°F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.
  • Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
  • Stir in egg yolk mixture with fork until dough forms a ball. (If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time.)
  • Divide dough in half.
  • Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. (To easily transfer pastry to jelly-roll pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully.)
  • For Filling:
  • Sprinkle with corn flakes; top with apples.
  • Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples. (Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.)
  • Beat egg white with fork until foamy; brush over top crust.
  • Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust.
  • Bake for 45 to 60 minutes or until lightly browned.
  • For Glaze:
  • Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.

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